F O O D
Chef Cait Ciaccio’s food is an exploration of ingredient, place and time. Her cuisine celebrates food born of necessity, with deeply nuanced flavors and thoughtful plating meeting accessible, small plate style service, and a recommended chef’s tasting menu. Vault Dinners, experiential dinners for parties of two to four in the vault of the 1905 bank we call home, seek to explore the boundaries of a meal’s ability to weave a narrative and create lasting memories. These services employ a cornucopia of classical and modernist techniques, employing art and science in equal parts.
Veteran Service Director Kindred DeGutis creates a casual, yet intimate environment where impeccable service co-exists with conviviality and cool.
Our menu is in a state of constant flux, deeply dependent on our ability to secure beautiful, local ingredients from our farm and garden partners, but we have provided the gallery below as an introduction to the style of food you can expect at HEIST. We do our absolute best to accommodate all dietary restrictions, and cannot wait to welcome you.